Basic Green Soup
From EatingWell: September/October 2011
This chard-and-spinach soup gets complex flavor from slowly cooked onions and lemon juice, while a sprinkle of rice gives it body and a velvety texture. Serve with a swirl of fruity, fragrant extra-virgin olive oil for richness. Recipe by Anna Thomas for EatingWell.
- 2 tablespoons extra-virgin olive oil, plus more for garnish
- 2 large yellow onions, chopped
- 1 teaspoon salt, divided
- 2 tablespoons plus 3 cups water, divided
- 1/4 cup arborio rice
- 1 bunch green chard (about 1 pound)
- 14 cups gently packed spinach (about 12 ounces), any tough stems trimmed
- 4 cups vegetable broth, store-bought or homemade
- Big pinch of cayenne pepper
- 1 tablespoon lemon juice, or more to taste
- Heat 2 tablespoons oil in a large skillet over high heat. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 tablespoons water and cover. Cook, stirring frequently until the pan cools down, and then occasionally, always covering the pan again, until the onions are greatly reduced and have a deep caramel color, 25 to 30 minutes.
- Meanwhile, combine the remaining 3 cups water and 3/4 teaspoon salt in a soup pot or Dutch oven; add rice. Bring to a boil. Reduce heat to maintain a simmer, cover and cook for 15 minutes. Trim the white ribs out of the chard (save for another use, such as to add to a stir-fry or other soup). Coarsely chop the chard greens and spinach.
- When the rice has cooked for 15 minutes, stir in the chard greens. Return to a simmer; cover and cook for 10 minutes. When the onions are caramelized, stir a little of the simmering liquid into them; add them to the rice along with the spinach, broth and cayenne. Return to a simmer, cover and cook, stirring once, until the spinach is tender but still bright green, about 5 minutes more.
- Puree the soup in the pot with an immersion blender until perfectly smooth or in a regular blender in batches (return it to the pot). Stir in 1 tablespoon lemon juice. Taste and add more lemon juice, if desired. Garnish each bowl of soup with a drizzle of olive oil.
Tips & Notes
- Make Ahead Tip: Prepare through Step 4 (omitting the lemon), cover and refrigerate for up to 3 days. Season with lemon just before serving.
Per serving: 99 calories; 4 g fat (1 g sat, 2 g mono); 0 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 3 g protein; 3 g fiber; 669 mg sodium; 425 mg potassium.
Nutrition Bonus: Vitamin A (148% daily value), Vitamin C (40% dv), Magnesium (20% dv), Folate (16% dv).
Carbohydrate Servings: 1
Exchanges: 1/2 starch, 1 vegetable, 1 fat
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- Total Time
- 1 hour or less
- 8 or more
- Preparation/ Technique
- Ease of Preparation
- September/October 2011